Serves 6-8

Ingredients

Cakes

• 1 pack TruEats French Vanilla Cupcake & Cake Mix
• 1 pack TruEats Dutch Chocolate Muffin & Cake Mix
• 4 eggs
• 2 cups water
• 1/2 cup neutral oil

Frosting

• 2 cups whipped coconut cream or cream cheese
• 1/4 cup sweetener of choice
• 1/2 cup sprinkles

Directions

1. Add 2 eggs, 1 cup water, and 1/4 cup oil to 2 medium bowls.
2. Pour in a cake mix into each bowl. Mix until combined.
3. Pour batters into square or rectangle baking dishes (about 8x8”).
4. Bake at 350F for 28-32 minutes. Let cool completely.
5. Cut 6 circles out of cake by using a glass.
6. Make frosting by mixing all ingredients together.
7. Layer a slice of chocolate cake, then a spoonful of frosting, a layer of vanilla cake, and another spoonful of frosting.
8. Top with sprinkles.
9. Set in the fridge for at least 30 minutes before serving. Store in the fridge until ready serve.

Makes 8

Ingredients

• 1 1/2 cups TruEats Pancake & Waffle Mix
• 1 egg
• 1 cup almond milk
• 1/4 cup avocado oil
• 3 tbsp apple sauce
• 1 tsp cinnamon
• Cinnamon sugar topping: 3 tbsp sweetener of your choice + 1 tsp cinnamon

Directions

1. In a medium mixing bowl, mix together all ingredients until combined.
2. Spoon mixture into a donut pan.
3. Bake at 350°F for 20-25 min.
4. In a small bowl, mix together the cinnamon sugar ingredients.
5. Sprinkle sugar overtop of donuts and enjoy!

Recipe by @type2.diabetes.nutritionist

Ingredients

• 3/4 cup milk (or vegan milk alternative)
• 2 eggs (or 2 flax eggs)
• 2 TBSP oil
• 1 cup TruEats Pancake and Waffle Mix
• 1 tsp cinnamon
• 5 TBSP pumpkin pie spice

Directions

1. In a large bowl, mix TruEats Pancake and Waffle Mix with your spices. Once combined, add eggs (or flax eggs), milk (or milk alternative), and oil. Beat until you have a smooth consistency with no lumps.
2. In a skillet, heat some oil or cooking spray on medium heat. Pour in a ladle of batter. Once the bubbles form on top of the pancake and the edges appear cooked, flip. Allow to cook for 2 minutes on the other side. Enjoy warm with your favorite butter or plant-based margarine, and toppings!

Recipe by @type2.diabetes.nutritionist

Ingredients

Cupcake

• 1 package TruEats Muffin and Cake Mix
• 2 eggs (or 2 flax eggs)
• 1/4 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract
• 1 can red tart cherries in water (reserve 1/2 cup red tart cherries and 1/2 cup cherry water)
• 1 TBSP TruEats Premium Sweetener

Whipped Cream

• 2 cups heavy whipping cream (or 2 cans full fat coconut milk, refrigerated overnight)
• 1/4 cup TruEats Premium Sweetener, pulsed in food processor into a powder
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 325°F (162°C). In a large bowl, mix TruEats Muffin and Cake mix, 2 eggs (or flax eggs), vegetable oil, water, and vanilla extract until combined. Line a cupcake pan with muffin liners, and fill about half way with the cake batter. Bake about 28 minutes, or until a toothpick comes out clean.
2. In a small saucepan, pour about 1/2 cup of the water from the canned red tart cherries. Add 1 TBSP TruEats Premium Sweetener, and bring to a boil then simmer on low for about 5 minutes, or until the liquid reduces by about 20%.
3. Once the cupcakes are done, poke a few small holes using a fork or chopstick. Pour about 2 tsp of liquid over each one using a spoon or basting brush. Roughly chop about 1/2 cup of the red tart cherries, and top about 1 TBSP on each cupcake.
4. In a large bowl, make the whipped cream by adding 2 cups heavy whipping cream, pulsed TruEats Premium Sweetener, and vanilla. Beat to stiff peaks with an electric mixer. Use a spoon or piping bag to top the whipped cream on the cupcakes over the cherries, then top with each with a red tart cherry for decoration. Enjoy!

Makes 16 balls  ·  Recipe by @thebalancedwhisk

Ingredients

• 1 c Peanut Butter, warmed or gooey
• 1/2 c Protein powder, vanilla
• 1/4 c Maple syrup
• 2 tbsp Milk, of choice
• 1/4 c Chocolate chips
• 3 tbsp TruEats brownie mix

Directions

1. In a medium bowl, mix together nut butter, maple syrup and milk until smooth.
2. Fold in protein powder and chocolate chips.
3. Take half the batter and place into a separate bowl.
4. Mix in brownie mix to one of the two batter halves.
5. Roll 8 balls out of each batter separately.
6. Gently roll together one of each to form the balls. Continue until all are combined.

Serves 4

Ingredients

• 1 pack of TruEats Brownie Mix
• 1 egg
• 1/2 cup oil
• 3/4 cup water
• 1 cup plain or vanilla Greek yogurt
• 1 tbsp lemon juice
• 3 tbsp sweetener + extra to sprinkle on top, optional
• 1 cup fresh berries of choice

Directions

1. In a medium mixing bowl, mix the first four ingredients together. Pour into an 8x8 square dish and bake at 350°F for 24 to 29 minutes. Let cool for 10 minutes.
2. In a small bowl, mix together yogurt, lemon juice, and monk fruit sweetener.
3. Layer glasses with yogurt, fruit, and crumbled brownie. Top with a dusting of sweetener.

Recipe by @fleekyfoods

Cupcakes

• Mix and bake as directed on package
• Allow to cool
• Cut out center of cupcakes

Chocolate Filling

• Mix 1/2 cup cocoa powder with 3 tbsp maple syrup and 2 tbsp non-dairy milk
• Fill center of cupcakes with chocolate filling

Peanut Butter Frosting

• Mix 1 cup peanut butter powder with 1/2 cup non-dairy milk
• Pipe frosting onto cupcakes
• Drizzle with melted chocolate

Serves 2  ·  Recipe by Haley D Williams of If You Give a Blonde a Kitchen

Ingredients

• ½ package TruEats chocolate cake mix
• ½ cup water
• 2 Tbsp vegetable oil
• 1 large egg, room temperature
• ½ cup TruEats premium sweetener
• 3 Tbsp unsweetened cocoa powder
• 2 Tablespoons shortening or dairy-free butter
• 2-3 Tablespoons non-dairy milk
• ½ teaspoon vanilla
• Fresh berries for serving

Directions

1. Preheat oven to 350 F. Grease a 6-inch round cake pan and set aside.
2. In a large bowl, whisk together TruEats chocolate cake mix, water, vegetable oil and egg.
3. Pour cake mix into prepared pan. Bake at 350 F for 25 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for 10 minutes before inverting onto a wire rack and cool completely.
4. Add TruEats premium sweetener to a food processor. Pulse until the mixture is very fine.
5. Transfer sweetener to a bowl. Add cocoa powder, shortening, 2 Tablespoons nondairy milk and vanilla. Use a hand mixer to mix until smooth. Add an additional Tbsp of milk if necessary for thinner frosting consistency.
6. Frost cooled cake and garnish with fresh berries. Slice and serve.

Serves 2  ·  Recipe by @thebalancedwhisk

healthier, high protein, chocolate filled breakfast in oatmeal form! this baked oats recipe tastes exactly like your favorite chocolate chip cookie flavor but it is filled with nourishing ingredients like TruEats gluten free, no added sugar, high fiber chocolate muffin & cake mix!

two servings

Ingredients

• 1 c oats
• 30 g protein powder, vanilla
• 3 tbsp TruEats muffin & cake mix
• 1/2 c oat milk
• 1 egg
• 2 tbsp mini chocolate chips

Directions

1. In two small glass bowls, mugs or ramekins, whisk together dry ingredients until well blended.
2. Pour in milk, add egg and chocolate chips- mix until batter is thick.
3. Place in microwave and cook on high for 45-60 seconds, watching closely.
4. stir and cook for an additional 30-60 seconds.
5. If desired, top with extra oat milk and any other toppings of choice!

Recipe by @nourishedbynatalie

Ingredients

Cupcake

• 1 package TruEats Muffin & Cake Mix
• 2 flax eggs (2 tbsp ground flax with 6 tbsp water)
• 1⁄4 cup oil
• 1 cup water

Peanut Butter Frosting

• 1⁄4 cup smooth peanut butter (of your choice)
• 1 ½ - 2 cups powdered sugar
• 1 tsp vanilla
• 1⁄2 cup vegan butter, room temperature dairy-free milk, to thin out as needed

Directions

1. Make the chocolate cupcakes according to package directions.
2. For the frosting, whip together the room temperature vegan butter and peanut butter, add in the vanilla, whip, then add in the powdered sugar, adding more as necessary. If too thick, add dairy-free milk to thin it out.
3. Pipe onto the cooled cupcakes and enjoy!

Makes 10-12

Ingredients

• 1 pack of TruEats Vanilla Cupcake & Cake Mix
• 1/2 cup unsweetened desiccated coconut + extra to garnish on top
• 1 cup coconut milk
• 1/4 cup avocado oil
• 2 eggs

Topping

• 1/2 cup coconut cream
• 2 tsp sweetener of your choice
• 1 tbsp lemon juice

Directions

1. Make cupcakes by mixing all ingredients together in a bowl. Spoon into a lined or greased muffin tray. Bake for 18-20 minutes at 350°F. Let cool.
2. Mix all topping ingredients together. Spoon overtop of the cooled cupcakes and top with extra coconut. Enjoy!

Recipe by @halffullkitchen

Directions

1. Prepare TruEats pancake & waffle mix according to package directions for pancakes.
2. Add defrosted frozen blueberries to each pancake before flipping.

For the blueberry syrup, combine

• 2 cups defrosted frozen blueberries
• 2 tbsp TruEats premium sweetener
• 1/3 cup water
• Cook on medium heat for about 5 minutes stirring and mashing the berries as it cooks. Remove from heat & set aside. It will thicken slightly as it cools. Pour over pancakes and enjoy!

Serves 4

Ingredients

• 1 1/2 cups TruEats Pancake & Waffle Mix
• 1 cup milk of choice
• 1/4 cup avocado oil + extra to grease pan
• 1 egg
• 1/4 cup sweetener of choice + extra to sprinkle on top
• 1/2 cup vanilla Greek yogurt
• 1/2 cup fresh mixed berries (blueberries, raspberries, and sliced strawberries)

Directions

1. Add milk, egg, oil, and sweetener to a bowl. Whisk all ingredients together.
2. Add in the Pancake Mix and mix again.
3. Grease an 8” cast iron frying pan with extra oil.
4. Pour mixture in. Bake at 350F for 20 minutes.
5. Let cool for 10 minutes. Top with yogurt, berries, and a sprinkle of extra sweetener.

Makes 10-12 cupcakes

Ingredients

• 1 cup milk of choice
• 1 pack of TruEats French Vanilla Cupcake & Cake Mix
• 2 eggs
• 2 tbsp olive oil
• 1 cup icing of choice + blueberries and raspberries to top

Directions

1. Add all ingredients except for icing and fruit to a medium mixing bowl. Mix until combined.
2. Spoon mixture into a muffin tin lined with muffin liners.
3. Bake at 350F for 15-20 minutes.
4. Frost cupcakes and top with fruit. Enjoy!

Recipe by @healthy.mom.healthy.family

Cupcakes

• Mix and bake as directed on package

Greek Yogurt frosting

• 1 c plain or vanilla Greek yogurt
• 1/3 c powdered monk fruit sweetener
• 1/4 c cocoa powder
• In a bowl, stir together ingredients until thoroughly combined. Spread or pipe onto cupcakes or a cake and enjoy.

Recipe by @sprinkledwithbalance

Cupcakes

• Mix as directed on package
• Preheat oven to 325°F for a dark pan OR 350°F for a light pan.
• Follow the directions on the mix, add 3 Tbsp of sprinkles and stir them in.
• Add batter to a cupcake pan lined with cupcake liners, and bake for around 20 minutes.
• Let cool completely before adding the frosting. Add more sprinkles on top, serve and enjoy!

Homemade Frosting

• 8 oz cream cheese or vegan cream cheese, softened
• ½ cup butter, softened
• 1 Tbsp vanilla extract
• 1 ½ cup powdered monk fruit
• To make powdered monk fruit, add to a blender and blend until smooth.
• Add all ingredients to a stand mixer, and beat on medium for about 3 minutes, until smooth.

Notes

Make sure the butter and cream cheese are both softened by keeping them at room temperature for about 1 hour.

You can use salted or unsalted butter per choice for the frosting.

To check if the cupcakes are fully cooked, insert a toothpick in the middle of one cupcake after 20 minutes of cooking. If it comes out clean the cupcakes are ready.

Makes 10-12 pancakes

Ingredients

• 2 cups TruEats pancake & waffle mix
• ½ teaspoon cinnamon
• 1 ½ cups dairy-free milk
• 2 large eggs
• 2 Tablespoons vegetable oil
• 2 Tablespoons stevia-sweetened chocolate chips

Directions

1. In a medium bowl or large liquid measuring cup, whisk together the oat milk, eggs and oil. Add to a large bowl with TruEats pancake mix and cinnamon. Whisk all the ingredients together (avoid over-mixing). Set aside.
2. Heat a pancake griddle or nonstick pan. Grease lightly with dairy-free butter or oil. While the pan is heating up, transfer some of the pancake batter to a chef’s squeeze tube (or a zip top bag with the corner cut to a small hole).
3. Once the pan is hot, use the squeeze tube to outline a ghost on the griddle. Fill the outline with a scoop of pancake batter. Immediately place two chocolate chips as the eyes and one chocolate chip as the mouth. Cook until the batter bubbles and the edges are set, about 2 minutes. Flip and cook for another 2 minutes.
4. Transfer pancakes to a plate and serve with pure maple syrup or sugar-free pancake syrup.
5. Pro tip: When flipping the pancakes, slide the spatula under the bottom so as not to smudge the ghost’s face.

Makes 6-8 cookies

Ingredients

• 2 cups Pancake & Waffle Mix
• 2/3 cup olive oil
• 1/3 cup sweetener of your choice + extra to sprinkle on top
• 1 egg
• 2 tsp cinnamon
• 2 tsp ground ginger

Directions

1. Add all ingredients to a medium mixing bowl.
2. Mix until combined.
3. Roll dough into balls and flatten onto a parchment-lined pan. Sprinkle extra sweetener on top.
4. Bake at 350°F for 8-13 minutes. Let cool and enjoy!

Makes 2 12-inch pizzas

Ingredients

Dough

• 1 bag of TruEats Pizza Crust Mix
• 1 cup milk, warmed but not hot
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tsp sugar (we used monk fruit sweetener)
• 1 tsp baking powder
• 1 tsp instant yeast (optional)

Toppings

• 1 cup tomato sauce
• 1 cup grated mozzarella cheese
• 1/2 cup sliced grape tomatoes
• 2 tbsp minced basil leaves

Directions

MAKING THE DOUGH

1. In a stand mixer with paddle attachment, empty the full bag of TruEats Pizza Crust Mix, and add both the wet and dry ingredients.
2. Turn the mixer to low speed for about 2-3 minutes until dough starts to come together and begins to pull away from bowl.
3. Use an oiled spatula to transfer dough to an oiled container. Then spray or brush olive oil on the dough ball and cover tightly.
4. Place in a warm, draft-free area to let the dough rise for 20 minutes while the oven preheats.
5. For best results, add Instant Yeast in Step 1 and let dough rise for 1 to 2 hours.
6. You can refrigerate the dough for up to 3 days before use.

MAKING THE PIZZA

1. Lower oven rack and place a pizza stone or overturned baking sheet in the oven and preheat it to 450°F.
2. Divide the dough into two equal portions (if making 2 crusts) and work with only one at a time, placing the other back in the container until ready.
3. Wet or oil hands to handle the dough to prevent sticking.
4. Place dough on parchment paper. Press dough from the center out to raised edges around the perimeter. Oil or wet hands as necessary.
5. Spray or brush crusts with olive oil, paying particular attention to the edges.
6. Transfer the shaped doughs, still on parchment paper, to pizza peel and then into the hot oven, sliding onto the stone / baking sheet.
7. Bake un-topped crusts for 8-10 minutes or until crust appears slightly golden, lightly brown.
8. Leaving the stone / baking sheet in oven, remove crust with parchment paper and let cool for 2-3 minutes.
9. Spray or brush crusts again with olive oil, paying particular attention to the edges,
10. Remove parchment paper by sliding out from under the crust.
11. Top the crusts with sauce, cheese and any toppings.
12. Transfer to pizza peel and into the hot oven, onto the stone / baking sheet.
13. Bake 8-10 minutes until crust begins to crisp on the underside / brown on the edges and cheese is bubbling and browning to desired melt.
14. Remove from oven, cool and allow crusts to set for a few minutes before slicing. Serve hot and enjoy!

Makes 10 slices

Ingredients

• 2¼ cups TruEats Pancake & Waffle Mix, 256g
• ½ cup Plant-based Vanilla Protein Powder, 45g
• 200 ml Unsweetened Almond Milk
• ½ cup Nonfat Greek Yogurt, 112g
• 3 Eggs
• Optional: 2 tsp TruEats Premium Monk Fruit Sweetener

Directions

1. Preheat the oven to 350°F. Grease and line an 8" x 4" loaf pan with parchment paper.
2. In a large bowl combine TruEats Pancake & Waffle Mix, protein powder, almond milk, Greek yogurt and eggs.
3. Whisk gently and then fold to combine. Batter should be fairly thick (Add 1-2 Tbsp milk if too thick, or 1 Tbsp Pancake Mix if too runny)Taste and add TruEats Monk Fruit Sweetener if needed.
4. Pour batter into the pan and smoothen the top with a spatula.
5. Bake for 50 minutes, covering with foil after 30 minutes. A toothpick inserted into the center should come out dry.
6. Cool for 10 minutes, then remove from the pan. Transfer to a wire rack to cool completely.

Nutrition

• Calories: 142 cal
• Fat: 4.1g | Saturated fat: 1.8g
• Carbohydrates: 16.2g | Fiber: 3g | Sugar: 1.4g
• Protein: 9.7g

Makes 8-10 cookies

Ingredients

• 2 tbsp sweetener of choice
• 1/4 cup olive oil
• 1/4 cup honey
• 2 1/2 cups TruEats Pancake & Waffle Mix
• 2 eggs
• 1 tsp vanilla extract

Icing

• 1 cup heavy coconut whipping cream
• 2 tbsp sweetener of choice
• 1/2 cup sprinkles

Directions

1. Add all wet ingredients to a medium mixing bowl. Mix until combined.
2. Add in the dry ingredients and mix again.
3. Roll dough into balls and flatten onto a parchment-lined pan.
4. Bake at 350°F for 10-15 minutes.
5. Let cool completely before adding icing.
6. Mix coconut whipping cream and sweetener together in the small bowl.
7. Spread icing on top of cookies and top with sprinkles.
8. Store in the fridge and enjoy.

Recipe by @nourishedbynatalie

Ingredients

Pancake

• 1 cup TruEats Pancake & Waffle Mix
• 1 flax egg (1 tbsp ground flax with 3 tbsp water)
• 3⁄4 cup non-dairy milk
• 1 tbsp avocado oil
• 1⁄2 cup blueberries
• 1 tbsp lemon juice

Lemon Topping

• 2 tbsp powdered sugar
• 1 tsp lemon juice

Directions

1. Whisk together the flax egg, non-dairy milk, and avocado oil, then add in the mix.
2. Add in the lemon juice and blueberries and gently stir. Cook according to package directions.
3. Mix together powdered sugar and lemon juice and drizzle on top of the cooked pancakes.

Makes 1 loaf

Ingredients

• 1 pack of TruEats Pancake & Waffle Mix
• 2 eggs
• 1/2 cup Greek yogurt
• 1 cup milk of choice
• 1 tsp lemon zest
• Optional: frosting of choice

Directions

1. Add all ingredients to a medium mixing bowl. Mix until combined.
2. Pour mixture into a lined loaf pan.
3. Bake at 350F for 25-35 minutes or until cooked through and lightly golden on top.
4. Top with frosting if using and enjoy!

Makes 12 muffins

Ingredients

• 1 package TruEats Pancake & Waffle Mix
• ¼ cup dairy-free milk
• 1 ½ Tablespoons poppy seeds
• ¼ cup TruEats Premium Sweetener
• 2 eggs
• ¼ cup dairy-free yogurt
• 2 teaspoons fresh lemon zest
• 1 Tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 375 F. Line a standard muffin tin with paper liners and set aside.
2. In a small bowl, whisk together milk and poppy seeds. Set aside for soak for 5 minutes.
3. In a large bowl, whisk together TruEats Premium Sweetener, eggs, yogurt, lemon zest, lemon juice and vanilla. Whisk milk and poppy seed mixture. Add TruEats Pancake & Waffle Mix and mix just until combined.
4. Divide batter among prepared paper liners. Bake at 375 F for 18 minutes or until a toothpick inserted in a muffin comes out with little to no crumbs. Transfer to a wire rack to cool before serving.

Makes 2-3 waffles  ·  Recipe by @halffullkitchen

Loaded Breakfast Charcuterie with Homemade Chia Jam

Take any brunch spread to the next level with this dreamy charcuterie board! It features delicious, crispy TruEats waffles & a simple low sugar chia jam sweetened with TruEats sweetener!

Ingredients

Waffles (makes 2-3)

• 1 cup TruEats Baking Pancake & Waffle mix TruEats
• 2 large eggs
• 3/4 cup milk of choice
• 2 tbsp oil (I used avocado oil!)

Strawberry Chia Jam

• 1 cup fresh strawberries, chopped
• 2 tbsp water
• 1 tbsp TruEats sweetener
• 1 tbsp chia seeds

Directions

1. Prepare waffles according to package directions. Set aside.
2. Add strawberries and water to a small pan over medium heat. Mash as they cook with a wooden spoon or potato masher. When they reach desired consistency, add in sweetener & chia seeds. Stir, then remove from heat. Set aside to cool and thicken.
3. Assemble your charcuterie. Add waffles, jam, and all of your favorite brunch items. I included: soft boiled eggs, assorted fruit, pecans, and bacon!

Makes 12 donuts

Ingredients

Cinnamon Donuts

• 1 package TruEats pancake and waffle mix
• ½ cup TruEats premium sweetener
• 2 teaspoons ground cinnamon
• 2/3 cup oat milk
• ¼ cup dairy-free yogurt
• 1 large egg
• 1 teaspoon vanilla extract

Maple Glaze

• ½ cup TruEats premium sweetener
• 2 Tablespoons sugar-free maple syrup
• 1 teaspoon vanilla extract
• 1 to 2 Tablespoons oat milk

Directions

1. Preheat oven to 400 F. Grease two 6-cavity donut tins and set aside.
2. In a large bowl, whisk together TruEats pancake and waffle mix, TruEats premium sweetener and ground cinnamon. Set aside.
3. In a medium bowl, whisk together oat milk, dairy-free yogurt, egg and vanilla until thoroughly combined. Pour wet ingredients into bowl of dry ingredients. Stir until combined.
4. Use a piping bag or spoon to transfer the batter to prepared donut tins. Fill each cavity about two-thirds full. Bake at 400 F for 10 minutes. Cool in the pan for a few minutes before transferring to a wire rack.
5. For the glaze, use a food processor to grind TruEats premium sweetener until super fine and soft, about 30 seconds. Transfer to a bowl, then whisk in maple syrup and vanilla. Add oat milk as needed to get a glaze consistency.
6. Dip the tops of the donuts in the glaze and set on a plate. Serve immediately.

Notes

If you don’t have a donut tin, you can also make this batter in a muffin tin. Increase baking time to 15 minutes.

For the glaze, if your sugar-free maple syrup is thick, place it in the microwave for 15 seconds to thin it out.

Recipe by @type2.diabetes.nutritionist

Ingredients

• 1 package TruEats Pancake and Waffle Mix
• 1 1/3 cup extra virgin olive oil
• 3 eggs (or 3 flax eggs)
• 1 1/4 cup milk (or milk alternative, such as unsweetened almond milk)
• 2 TBSP tangerine zest
• 1/3 cup fresh tangerine juice

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Mix wet ingredients well, and pour into the TruEats Pancake and Waffle Mix. Stir with a whisk until there are no lumps. Pour into a greased 9x9 inch baking dish. You may have some batter leftover for a few muffins! Bake for about 35 minutes, or until a toothpick comes out clean. Enjoy!

Makes 8 bars

Ingredients

Base

• 1 1/2 cups TruEats Cupcake & Cake Mix
• 1/4 cup avocado oil
• 2 eggs

Topping

• 1 1/2 cups pecans
• 1 egg
• 1 tsp cinnamon
• 1/4 cup sweetener of your choice

Directions

1. In a medium mixing bowl, mix all base ingredients together.
2. Press mixture into a parchment-lined pan. Bake at 350°F for 15 minutes.
3. In a medium saucepan, mix together all topping ingredients. Cool on medium heat for 5 minutes.
4. Pour topping on top of base and cook for 20-25 minutes.
5. Let cool before cutting into squares and enjoying!

Recipe by @type2.diabetes.nutritionist

Ingredients

• 2 cans of full fat coconut milk (must be canned), refrigerated overnight
• 3 cups sugar-free dark chocolate chips
• 1 TBSP + 1/2 cup vegetable oil
• 3/4 cup water
• 1 large egg
• 1 package TruEats Brownie Mix sugar-free gummy worms

Directions

1. In a large, microwave safe bowl, place chocolate chips and 1 TBSP oil. Microwave for 15 second intervals, mixing between, as to not burn the chocolate. Do this until the chocolate becomes smooth with no lumps.
2. Open the refrigerated canned coconut milk. Refrigerating separates the liquids from the solids, and we will only be using the solid portion and discarding (or saving for your own use!) the liquid. Add the solid portion of the coconut milk into the melted chocolate. Mix, and cover with plastic wrap. Refrigerate for 4 hours.
3. Remove the chocolate and coconut milk mixture, and whip together using an electric mixer, until light and fluffy. Use a piping device or plastic bag (and cut off the tip) to pipe the pot de crème into small glass serving containers or jars. Refrigerate.
4. Make the TruEats Brownie Mix according to the package, using the remaining oil, water, and egg. Let cool. Once cooled, smash the brownies using a fork or clean hands, until it looks like dirt. Top the "dirt" onto the pot de crème. Last, place a few sugar-free gummy worms into the "dirt pudding," and enjoy!

Makes 10-12 muffins

Ingredients

• 1 pack of TruEats Dutch Chocolate Muffin & Cake Mix
• 2 eggs
• 1 cup water
• 1/4 cup olive oil
• Optional: 1/4 cup chocolate chips

Directions

1. Add all ingredients to a medium mixing bowl. Mix until combined.
2. Spoon mixture into a parchment paper lined muffin tin.
3. Bake at 350F for 15-20 minutes. Let cool for 5 minutes and enjoy!

Recipe by @thebalancedwhisk

Ingredients

• 1 package TruEats brownie mix
• 1 large egg, room temperature
• 1/2 c coconut oil
• 3/4 c water or milk
• 1/2 cup 100% pumpkin puree
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. ground cinnamon
• 1/2 cup mini chocolate chips sea salt flakes for garnish

Directions

1. Preheat the oven to 350°F.
2. Spray an 8x8 pan with baking spray or line with parchment paper, set aside.
3. Combine eggs, milk, and oil together in a medium bowl - add brownie mix, stir until well combined.
4. Remove 1/2 cup of the batter and place in a smaller mixing bowl.
5. In the original bowl mix in chocolate chips.
6. In the smaller mixing bowl, add pumpkin puree, pumpkin pie spice and cinnamon - stir until well combined. Spread the original brownie batter into the prepared pan. Spread the pumpkin batter on top.
7. Using a butter knife, swirl the layers together.
8. Bake for 20-25 min or until set.
9. Garnish with flaky sea salt.
10. Let cool for 5-10 minutes then slice and enjoy!

Makes 10

Pumpkin Pie Cups

Ingredients

Crust

• 1 cup almond milk
• 1/4 cup avocado oil
• 1 egg
• 2 cups TruEats Pancake & Waffle Mix

Filling

• 1/2 cup pumpkin puree
• 1 cup almond milk
• 2 eggs
• 3 tbsp sweetener of your choice
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Vanilla icing to top

Directions

1. Add all crust ingredients to a medium sized mixing bowl. Mix until combined.
2. Press crust mixture into a greased muffin tin. Bake at 350F for 10 minutes.
3. In another medium sized mixing bowl, mix all filling ingredients together.
4. Spoon over top of the mini crusts.
5. Bake at 350F for 20-25 minutes. Let cool for 10 minutes.
6. Pipe icing on top. Enjoy!

Recipe by @type2.diabetes.nutritionist

Ingredients

- Donuts

• 1 package TruEats Muffin and Cake Mix
• 1 cup milk (or milk alternative)
• 2 eggs
• 2 TBSP melted butter, cooled (or plant-based alternative)
• 1/2 tsp vanilla extract

- Frosting

• 1 cup raspberries
• 2 TBSP water
• 1/2 cup + 2 TBSP TruEats Premium Sweetener, pulsed to a dust

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Spray a donut tin with cooking spray. Sift the TruEats Muffin and Cake Mix into a large bowl. Mix in milk, eggs, butter, and vanilla extract until there are no lumps.
2. Pour batter into donut tin, and bake until a toothpick comes out clean - about 7-10 minutes.
3. In a small saucepan, place raspberries and water. Bring to a boil, then turn down to simmer. Let cook until raspberries soften, and press them so they are jam-like. Strain the mixture into a bowl, so the liquid is clear. Mix TruEats Premium Sweetener into the remaining juice. Let cool, along with the finished donuts.
4. Once both are cooled, dip the tops of the donuts into the frosting, top with chocolate chips (optional), and enjoy!

Recipe by @nourishedbynatalie

Ingredients

Brownie

• 1 package TruEats Brownie Mix
• 1 flax egg (1 tbsp ground flax with 3 tbsp water)
• 1⁄2 cup oil
• 3⁄4 cup water

Cream Cheese Topping

• 1⁄3 cup dairy-free plain cream cheese
• 1 tbsp TruEats Premium Sweetener
• 1⁄4-1⁄3 cup raspberries

Directions

1. Mix together cream cheese and monk fruit sweetener, set aside. Whisk together the flax egg, oil, and water, then add in the brownie mix.
2. Gently mix together and add to a pan, then top with dollops of the cream cheese mixture and swirl into the batter. Top with raspberries and bake according to package instructions.

Makes 9 squares

Ingredients

• 1 pack of TruEats Brownie Mix
• 1/4 cup avocado oil
• 1 egg
• 1 cup water
• 5 large sugar-free graham crackers
• 1/2 a sugar-free chocolate bar
• 1 cup sugar-free mini marshmallows

Directions

1. Add oil, egg, and water to a medium mixing bowl. Mix with a spoon or whisk until combined.
2. Pour in the Brownie Mix and mix again until combined.
3. Layer a 9x9” silicon or parchment-lined baking tray with graham crackers.
4. Pour in brownie batter.
5. Break the chocolate bar into pieces and add on top.
6. Pour marshmallows on top and spread into an even layer
7. Bake at 350F for 25-30 minutes.
8. Let cool for 5 minutes before cutting into pieces. Enjoy!

Makes 12 cupcakes

Ingredients

• 1 bag TruEats Muffin & Cake mix
• 2 eggs
• ¼ cup vegetable oil
• 1 cup water
• 1 cup TruEats Premium Sweetener
• ¼ cup vegan butter
• ½ teaspoon vanilla extract
• 12 strawberries, tops/stems cut off

Directions

1. Preheat the oven to 350 F. Line a muffin tin with paper liners and set aside.
2. In a large bowl add TruEats Muffin & Cake mix, eggs, vegetable oil and water. Whisk until thoroughly combined. Spoon batter into prepared muffin tin, filling each cup ¾ full.
3. Bake at 350 F for 18 to 20 minutes or until a toothpick inserted in the center of one of the cupcakes comes out with little to no crumbs. Cool cupcakes completely.
4. For the frosting, add TruEats Premium Sweetener to a food processor. Pulse until sugar is soft and powdery.
5. Add sugar, vegan butter and vanilla to a mixing bowl. Using an electric mixer, beat ingredients until smooth. Add vegan milk if necessary if the frosting is too thick.
6. Transfer frosting to a piping bag with a tip. Pipe a little frosting on the cut end of a strawberry and adhere it to a cupcake. Pipe frosting around the base of the strawberry and pipe a dot on the tip of the berry to mimic a Santa hat. Repeat with remaining cupcakes and serve.

Makes 12 muffins  ·  Recipe by @type2.diabetes.nutritionist

Ingredients

• 1 package TruEats Pancake and Waffle Mix
• 1/4 cup TruEats Premium Sweetener
• 2 eggs, room temperature
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 cups spinach

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners, and set aside
2. In a large bowl, mix TruEats Pancake and Waffle Mix, TruEats Premium Sweetener, and cinnamon.
3. In a blender or handheld mixer, add the spinach, vanilla, vegetable oil, and milk. Blend until smooth, with no chunks.
4. Make a well in the dry ingredients, and crack the eggs in and mix. Add the wet ingredients, and mix until smooth with no clumps.
5. Use a scoop to add the muffin mix to the muffin tins. Bake for about 20-25 minutes, or until a toothpick comes out clean.

Serves 6

Ingredients

• 2 cups Dutch Chocolate Muffin & Cake Mix
• 2 eggs
• 1/4 cup olive or avocado oil
• 1/3 cup almond milk

Icing

• 1 cup heavy coconut whipping cream
• 2 tbsp sweetener of choice + extra to sprinkle on top

Directions

1. Add all ingredients to a medium mixing bowl. Mix until combined.
2. Spread mixture onto a parchment-lined baking sheet.
3. Bake at 350°F for 10-20 minutes. Let cool. Cut cake in half.
4. Mix icing ingredients together in a small bowl.
5. Add icing to on top of one of the cake halves. Add the other cake layer on top.
6. Sprinkle with sweetener and enjoy.